-
1
In a skillet or saute pan, heat the olive oil over medium heat. Season the chicken with salt and saute until cooked through, about 10 minutes. Transfer to a platter to cool. Cut the chicken into pieces and grind with a food processor.
-
2
In a clean skillet or saute pan, melt the butter over medium heat and add the onion. Cook over medium-low heat, until soft and transparent but not yet browned, about 12 minutes.
-
3
Meanwhile, in a medium saucepan, bring the milk to a simmer; season with salt, pepper, and the nutmeg. Reduce the heat, cover the pan, and keep hot.
-
4
Sift the flour into the skillet over the onion and cook, stirring constantly, for about 2 minutes. It should be a compact and just-moist ball. Spread out the ball in the pan and begin slowly stirring in the hot milk until the mixture is creamy and not too sticky when touched, about 5 minutes. Reduce the heat to low and fold in the ground chicken. Cook, gently stirring, for 2 minutes. The mixture should be spongy and can be touched without sticking to your finger.
-
5
Transfer the mixture to a large bowl to cool. Once cool, cover with plastic wrap and refrigerate for several hours until chilled. (This will make forming the croquettes easier.)
-
6
On a flat work surface dusted with flour, form croquettes into 2- to 2 1/2-inch (5- to 6.25-cm) long cylinders about 1 inch (2.5 cm) in diameter. Lightly roll in flour.
-
7
Break the eggs in a bowl and thoroughly whisk. Place the breadcrumbs in a second bowl.
-
8
Dip the croquettes in the egg and roll in breadcrumbs to completely cover.
-
9
In a skillet or saute pan, heat at least 3/4 inch/2 cm of sunflower oil over medium-high heat. Reduce the heat to medium-low.
-
10
Working in small batches that don't crowd the pan, fry the croquettes, turning frequently, until they are golden on the outside and hot and creamy at the center, about 2 minutes. Gently transfer them to absorbent paper towels to drain off excess oil. Serve hot.
-
11
To freeze, roll the uncooked croquettes in egg and breadcrumbs and freeze in batches. Take them from the freezer and fry directly, without thawing.
-
12
When frying various batches in a skillet, breadcrumbs gather in the bottom and burn. These tend to stick to the new batch and leave a bitter taste. After two batches, very carefully filter the oil into a new skillet, bring it back to the correct temperature, and then continue frying.
